Red Cabbage with Apple

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Red cabbage mixes very well with fruit of all kinds and is versatile enough to be served with dishes ranging from fish to pork.

The recipe below takes less than 15 minutes to cook and is a simple variation on a tradition European dish.

Assemble:

1 small red cabbage, trimmed and shredded
1 chopped onion
3 tbsp cider vinegar*
1.5 tbsp honey
1 apple, peeled, cored and sliced
salt and pepper
Oil for cooking

This is best cooked in a skillet, but you could use a thick-bottomed saucepan instead. The point about the skillet is that excess moisture will evaporate more quickly, giving a crisper finish.

Start by frying the onion in about a tablespoon of oil until its nice and soft, then stir in the vinegar and honey. Blend this fully before adding the apple and red cabbage. Bring to the boil.

Now reduce the heat, stir, cover and cook for 10 minutes, occasionally shaking the pan with the lid off.

Season to taste with salt and black pepper. Serve immediately.

* I’ve suggested cider vinegar to complement the apple, but there is no reason not to use red or even white wine vinegar instead. As a matter of fact, any vinegar will do! You could even use lemon juice.

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